Last Activity:08-28-2014 7:07 PM
Likes Given: 4
Posted in thread: Why FG=1.025? on 04-30-2014 at 08:47 AM
Here's my other recipe and notes with similar results, using the same batch of yeast and Munich
base malts, same water profile too.German Accent-9LRecipe specifics:Style: MildEst. Batch size:
Posted in thread: Why FG=1.025? on 04-30-2014 at 07:01 AM
Thaks everyone. I suspect a bad batch of yeast. I got 2 packs of this a while back, and kept in
fridge. I used the other pack on a mild ale which also finished unusually high. But the thing
is, in bot...
Posted in thread: Why FG=1.025? on 04-28-2014 at 09:58 PM
Is it because of the high percentage of Munich malt?A water mineral thing? Other?Below is the
recipe with notes, and attached a photo of the water profileThanks for inputMunich
Posted in thread: Favourite Windsor yeast recipe on 04-01-2014 at 03:11 PM
Please check out castlemalting.com, for specifications on the malt I used. I'm sure you can
find something equivalent to cafe light at your LHBS.YFB
Posted in thread: Favourite Windsor yeast recipe on 03-31-2014 at 10:39 PM
Here's mine:Name: Vanilla Voodoo Gypsy CurseRecipe specifics:Style: MildBatch size: 23.0 lBoil
volume: 29.0 lOG: 1.044FG: 1.017Bitterness (IBU): 23.5Color (SRM): 19.2ABV:
3.6%Grain/Sugars:2.00 kg Pale...
Posted in thread: SMaSh for sure, but is it American, Belgian or British? on 01-20-2014 at 11:35 PM
Greetings fellow brewers.Brewed yesterday and currently going mad in my fermenter, but,
considering the American hops, the Belgian grains and the English yeast, is this an American,
Belgian or British...
Posted in thread: Windsor attenuation - 77,5% on 10-03-2013 at 10:28 PM
@CarnieBrewMy feeling is the low mash temp has more to do with my result.If I had the
possibility to ferment lower, I would have done it.Also I'd make sure to rehydrate as per
danstar.I would apprecia...
Posted in thread: Windsor attenuation - 77,5% on 10-02-2013 at 02:06 PM
It's fruity, but not extreme - (no nail varnish/banana/bubblegum).Also, not as sulfury as it
has been with other beers i brewed.Judging by the fresh hydrometer samples - I detect no
obvious flaws, and...
Posted in thread: Windsor attenuation - 77,5% on 10-01-2013 at 11:28 PM
Posted in thread: Windsor attenuation - 77,5% on 09-29-2013 at 11:31 AM